Writer Wanda Mann said, “Who says Prosecco can’t be fancy? Valdobbiadene produces some of Italy’s most superb Prosecco wines and Nino Franco is one of the oldest wineries in the region. Dry, creamy, and crisp with fine bubbles and elegant fruit & flowery flavors, this is a gorgeous 100% Glera bubbly with tremendous texture and minerality.”
Nino Franco Rustico Prosecco Superiore Valdiobbiadene DOCG was featured in the August 16, 2017 The Drunken Cyclist article Building a Tower to Nino Franco.
“My adoration for Nino Franco was enhanced by my visit last Fall and I now seek out both their wines and Proseccos from other producers with a similar emphasis on quality that are available in the U.S. market (there are not many).
A few weeks ago I received a couple of magnums of Nino Franco’s Rustico and several sparkling wine coupes to build a tower for Prosecco Day, which occurred this past Sunday, August 13th.”
Contributor Katie Kelly Bell writes, “Yes, this is a pricey Prosecco but this bubbly is significantly more complex and decadent than any Prosecco I have tasted. Made with 100% Glera grapes from the Valdobbiadene district, it is herbal with a decadent palate of lemon creaminess and lemon meringue. The winery was founded in 1919 and the fruit for this wine is sourced from a single select vineyard, Grave di Stecca, an ancient origin vineyard on the slopes of the Prealpi. Indeed, from serious fruit comes a serious sparkling.”
“Creamy and balanced, this is not one of those overly sweet Proseccos making it a really terrific food wine. Not dramatic, but pleasant with a nice finish. In the somewhat smaller coupe glass, the bubbles were persistent enough. Once the bubbles are gone, it is a bit bland — so drink up!” Writer Gwendolyn Alley also crafted a sparkling wine tower with the Rustico and coupe glasses.
“Proof that Prosecco doesn’t have to be a simply, fizzy drink (yet can remain affordable), Nino Franco’s basic cuvée has layers of toasty bread and citrus notes, with fine, elegant bubbles. Founded by Antonio Franco in 1919, the company is now ably run by 3rd generation vintner Primo Franco.”
Nino Franco Rustico Prosecco Superiore Valdiobbiadene DOCG was mentioned in the July 3, 2017 article Provocative: The Federalist Wines and Hamilton on GrapeExperiences.com
“You can only guess how thrilled I was to be invited to Tangley Oaks and taste a few of The Federalist wines with the “Hamilton” cast and John Terlato himself.
Upon arrival at the breathtaking mansion, originally built for the Armour family of Chicago meat-packing fame, hors d’oeuvres of spicy citrus shrimp and prosciutto and fig crostini and chilled glasses of bubbly, Nino FrancoRustico Presecco Superiore, Valdobbiadene DOCG were offered to awestruck guests.”
“Not many years ago, Prosecco was seldom seen outside northern Italy, and Nino Franco was one of the first to introduce it to the international market as an alternative to Champagne. The Primo Franco bottling is rich and deep with some fruity sweetness and whispers of vanilla.”- Roger Morris.
Master of Wine Christy Canterbury recently visited the Prosecco region of Valdobbiadene and Conegliano and had this to stay about the area, “These are the most beautiful vineyards I’ve ever seen. And, I’ve seen a lot of vineyards.”
In this feature Christy details out the vast differences between Prosecco DOCG and Prosecco DOC and IGT areas:
“Just as some jewels are more precious than others, so they are here. In wine grape growing, hills trump plains for top quality, and neither Conegliano nor Valdobbiadene are short on slopes. This is mostly unlike the Prosecco DOC and IGT areas, composed of flat lands surrounding the DOCG region. The DOCG zone makes the most prized wines because of its vineyards’ privileged hillside positions that require an exorbitant number of wo/man labor hours and produce small yields (compared to DOC and IGT Prosecco) as well as the detail-oriented prophets who prove with every glass that their wines’ quality is better.
Whereas DOC and IGT Prosecco from the plains requires approximately 150 hours of labor per hectare per year, DOCG Prosecco made on the slopes can require 500 to 800 hours.
Moreover, DOCG producers work much harder for far less yield, about 25% less per hectare.”
Nino Franco is featured for producing some of these Prosecco gems from the DOCG and for being one of the first wineries in the zone that has helped mold the Prosecco category into what it is today – “ruler of the kingdom of sparklers in sales growth and broad consumer appreciation.”
Christy recommends Nino Franco 2010 Valdobbiadene Brut Grave di Stecca:
This wine has a pronounced yellow color that is lovely if a little unusual for Prosecco (even if this technically isn’t labeled a Prosecco). It smells of clove-studded pear, ginger and spice cake. It’s impressively medium rather than light (like most Prosecco) in body with seamlessly integrated acidity and a prominently long finish. Highly distinctive, this is a compelling wine that shows its minerally Valdobbiadene terroir with pride.
To read the full article on Grape Collective click here.
In this feature dedicated to Primo Franco and his role in Italy’s wine quality revolution back in the 1980s, Robert Camuto, contributing editor to Wine Spectator, walks us through Primo’s inspiration for transforming the Nino Franco Winery into what it is today:
Franco’s grandfather founded the winery as a négociant house, bottling red and white wines after the close of World War I. His father, Nino, expanded that business within Italy.
“We were selling calories,” recalls Franco. “Wine was something that was drunk every day and every night.”
Franco expanded the business with its first exports to other European countries and the United States. Then in 1982, his father died and took over. He immediately modernized the family winery, replacing old fermentation barrels with temperature-controlled steel tanks and eliminating red and white still wines from the family portfolio.
“I decided to do one thing—Prosecco,” he says, “to put all the gas inside one car in order to go faster and further.”
It was the time of Italian wine’s quality revolution, which Franco fondly recalls. “We were a bunch of producers of the same age,” he says. “We were coming from the business of calories and into the business of pleasure, hedonism, emotion.”
In January 2015 Primo Franco hosted a vertical tasting of Primo Franco Prosecco spanning 24 years from 1989 all the way through 2013 to commemorate the 30th anniversary of this special wine. Cynthia Sin-Yi Cheng of findyourcraving.com was one of the many distinguished guests and filmed a short interview with Primo after the tasting.
Primo talks about his inspiration to make this single vineyard Prosecco and why he believes it’s a wine that can age for decades. Watch the video below.